Yogurtlu Paça Recipes

YOGURTLU PAçA

Steps:

• Scrub the feet thoroughly. In a large pan, blanch them in boiling water for 5 minutes and throw out the scum with the water.
• Cover with fresh water, and add the lemon rind, garlic, salt, and pepper. Bring to the boil and simmer for 3-4 hours, until the meat is practically falling off the bones.
• Lay the slices of toast in one layer in a large shallow ovenproof dish, and moisten well with stock from the feet. Extract the feet and bone them, arranging the meat on top of the soaked toast. Sprinkle on more stock if the dish seems too dry (reserving some for the garnish), cover, and keep warm, or reheat when ready to serve.
• Prepare the garnish when ready to serve. Beat the yogurt with a few tablespoons of stock, the garlic, salt, and white pepper. Melt the butter in a small saucepan and add paprika.
• Remove the dish from the oven and serve smothered with the yogurt and sprinkled with a trickle of red paprika butter.

YOGURTLU KEBAB - KOFTA WITH TOMATO SAUCE AND YOGURT

Steps:

• Put the tomatoes in a pan with the olive oil, paprika, salt and pepper and sugar and cook over a medium heat for about 15 minutes.
• Add the meatballs from recipe #451292, bring the sauce to a simmer, and cook the sauce and meatballs for another 15 minutes, or until they are cooked through.
• If you are using the toasted pita, then toast it under the broiler until brown and crisp. Break it into small pieces.
• In each individual bowl, put a quarter of the toasted pita pieces, tomato sauce and meatballs over it and top with a layer of the yogurt.
• Garnish with the pine nuts, and finely chopped parsley.

TURKISH PASTA WITH GROUND BEEF (YOGURTLU KIYMALI MAKARNA) (GLUTE

Steps:

• Bring a small amount of salted water to a boil, add garlic with skin on and cook for 7 minutes. Drain, slip from skins and crush with a fork.
• Stir yoghurt with crushed garlic, mint & freshly squeezed lemon juice until smooth, set in refrigerator.
• Grate English cucumber and set in a sieve, sprinkle with sea salt. Let drain 15 minutes.
• Squeeze out liquid from cucumber and mix with yogurt mixture. Add more sea salt and lemon to taste if needed.
• Bring salted water for pasta to a boil.
• Peel onions. Cut and chop in a food processor until a pulp.
• Heat olive oil over medium high, add onions and reduce heat cooking until transparent.
• Add 1 tbs butter, parsley and lean ground beef and cook until no more pink shows, stirring to break apart often.
• Add Baharat, If using Turkish skip the fresh mint or add fresh mint now. Add sea salt to taste. Cook until done.
• While frying the meat, cook pasta as per package directions. Drain and add lots of butter (2 tbs) & the sweet paprika. Mix.
• Add ground beef and mix with pasta or if preferred place pasta on serving dishes and spoon ground beef over top. Serve with Cakik (yogurt sauce) and a fresh salad.
• Enjoy :D.

MANTI (TURKISH 'RAVIOLI' WITH YOGURT SAUCE)

Steps:

• Bring a large pot of water to a boil. Add salt, mint, and ravioli. Cook for 3 to 5 minutes until the ravioli float to the top, then drain and keep warm.
• Meanwhile, melt butter in a small saucepan over low heat. Stir in paprika, and keep warm as the ravioli are cooking. Stir garlic into the yogurt.
• To serve, place the drained ravioli onto a serving platter or individual plates. Spoon the yogurt on top of the ravioli, then ladle paprika butter over top.